I decided I wanted to make some Dirty Chai Spiced Fudge sometime before Christmas. And, I decided I wanted to make old-fashioned fudge. You know the kind that you have to use a candy thermometer and wait for certain temperatures and then beat the heck out of it. You know the ones that they don’t call “fool-proof”.
I’m a pretty good candy maker. I figured that it wouldn’t be a problem. Old-fashioned fudge, how hard can that be?
Well, I learned that there’s a reason old-fashioned fudge isn’t “fool-proof”. The first batch I made of this chai spiced old-fashioned fudge wasn’t fudge at all, but more like chewy caramels. Well, I cut that up, wrapped them individually in waxed paper, and sent them to work with my husband. They were delicious, but not the best idea to write a recipe that says “screw up the recipe and hope it comes out like caramels”.
So, back to the drawing board. I still liked the idea of chai spiced fudge. Yummy warming spices in fudgy goodness? What’s not to love. But, I also didn’t want a straight chocolate fudge. It seems to me that the chai spices would get lost under dark or even milk chocolate.
In the end, I really think this white chocolate based fudge is the prefect presentation for the chai spices. Use white chocolate chips or bars of white chocolate. If using bars, chop them into small chunks so that they melt easily.
I give two methods to make the fudge, either in the microwave or on the stove top. Both are pretty easy. Either way you want to make sure that you don’t burn the chocolate mixture. My microwave is fairly powerful so I only need to microwave this for a total of 1 minute. I always check at 30 second intervals, because when I first got my new microwave I burned more than one batch of chocolate. So, I take it out and stir for a little while. Sometimes it doesn’t look done, but after stirring it all melts together perfectly.
What makes it “dirty” chai? The addition of espresso or coffee, in this case, espresso powder. For me, it’s the perfect addition to chai. I also add espresso or coffee to my homemade chai concentrate when I drink it, recipe here.
The addition of vanilla bean paste instead of just regular vanilla extract would be lovely in the Chai Fudge as well (just follow the same directions whichever you choose to use). Anyone can make this fudge and not worry about messing it up! Not too sweet. Rich. Warm and spicy. And, I think this fudge would make a great Valentine’s Day treat for that special someone. 🙂
- 1 ½ teaspoons instant espresso powder
- ¼ teaspoon ground ginger
- ¾ teaspoon ground cardamom
- ¼ teaspoon ground cinnamon
- pinch ground cloves
- 11 ounces white chocolate*
- ¾ cup sweetened condensed milk
- 1 teaspoon pure vanilla extract
- pinch sea salt
- Mix spices (espresso powder through cloves) together in a small bowl. Set chai spices aside.
- Spray an 8x8-inch or 9x9-inch pan with non-stick spray. Set aside.
- Microwave method: Pour white chocolate and sweetened condensed milk into a medium sized microwave safe bowl. Heat on medium-high stirring at 30 second intervals for 1-3 minutes**, or until all chocolate is melted and incorporated into the mixture, being careful not to burn the mixture. Continue to step 5.
- Stove top method: In a heavy saucepan or over a double boiler, over low heat, melt chocolate into sweetened condensed milk. Remove from heat. Continue to step 5.
- Stir in vanilla and salt. Lightly mix in chai spices retaining the marbled look. Spread into the prepared pan, and chill in the fridge for 1 hour or until firm. Cut into squares.
- Fudge may be stored at room temperature or refrigerated.
- *Use white chocolate chips or bars of white chocolate. If using bars, chop them into small chunks so that they melt easily.
- **My microwave is fairly powerful so I only need to microwave this for a total of 1 minute. Make sure to stir for awhile so that all the chocolate melts into the milk.